New Recipes

Fruit Pastry Cake

I love going to farmer markets during summertime. One of the things that I really enjoy is checking out the many fresh fruit stalls with wide varieties of colorful, beautiful, and bountiful fruits. Various sorts of berries, peaches, plums, pluots, pears, nectarines, and the list goes on. It’s such a beautiful sight, and I would always buy more than we can eat.

What I really love about this fruit pastry cake is that I can choose the fruit toppings for this cake. If you love berries, use more of them. If you like a combination of everything, you can do that, too. The key is choosing your favorite fruits, and hopefully in various colors so the fruit pastry cake looks absolutely gorgeous and beautiful. Enjoy the natural bounty of summer fruits while you can. Enjoy!

I think those who wanted to bake cakes Must invest a weighing machine and cooking measuring spoons as it is very hard to measure in cups. Baking powder or baking soda must be accurate Or you cake will not raise !! All measuring is level and not heap spoon. Or you go to http://southernfood.about.com/library/info/blconv.htm

Hi Rasa,
I used your fruit pastry cake recipe to make a surprise birthday cake for a friend and it turned out “almost” like the cake in your photo! Your step by step recipe was easy to follow and the result was a happy party! Thank you!

Love your recipes. But this is a recipe that I remembered on Sunset Magazine over 10 yrs ago. It’s a simple to make but awesome in flavor, that you can customized to your tastes. I use 1C all purpose flour, 1C sugar, 1/2cup (1 stick) butter/margarine, 2 eggs, 1t baking powder. Customize by adding 1t vanilla, almond, orange flavoring. Use 1 cup of fruit sliced arranged on top with a sprinkle of sugar over the fruit. Best to use fresh fruit in season/or frozen berries. Can add drained canned fruit to make a “fruit cocktail” cake like some asian bakeries. Also use a springform cake pan or tart pan if you can.